Description
A joyful Sicilian classic bursting with creamy ricotta, bright citrus zest, and sweet candied fruit—an elegant no-bake dessert that celebrates traditional Italian flavors.
Ingredients
- Sponge cake 250 g
- Ricotta 500 g
- Powdered sugar 150 g
- Candied fruit 150 g
- Chocolate chips 80 g
- Orange zest 1 tsp
Instructions
- Place the ricotta in a large bowl and beat until smooth and creamy. Add the powdered sugar and mix thoroughly until well combined.
- Fold in the candied fruit, chocolate chips, and orange zest, stirring gently to distribute evenly.
- Line a cake mold or bowl with slices of sponge cake, pressing lightly to cover the base and sides completely.
- Spoon the ricotta mixture into the lined mold, smoothing the top with a spatula.
- Cover the surface with additional sponge cake slices, pressing gently to seal.
- Cover and refrigerate overnight to allow the flavors to meld and the cake to firm up.
- Carefully unmold onto a serving plate and decorate as desired with extra candied fruit or a light dusting of powdered sugar before serving.
Notes
- Ensure the ricotta is well drained for a firmer texture.
- You can substitute lemon zest for orange zest for a brighter citrus flavor.
- For best results, chill at least 8 hours or overnight before serving.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 65 mg
